Allumettes aux Anchois (Anchovy Puff Paste Fingers)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Roll a band of puff paste of undetermined length, 7 centimetres wide and half a centimetre thick.
  2. Mask it with fine fish forcemeat worked with Beurre d'anchois.
  3. Cut into rectangles 2 centimetres wide.
  4. Lay an anchovy fillet lengthwise on each stuffed rectangle.
  5. Lift them onto a baking sheet and cook for 12 to 14 minutes.

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